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(e.g. Rivenrock Gardens or CA0002)
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Business type:
Farmer, Grower, or Rancher
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click to zoom
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Arcadian Winery
Locale ID
CA5712
Run by
Joe Davis's Bio
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About
Using French artisan methods and hands-on vineyard management, Joe's Arcadian label consistently receives high marks from the world's most respected wine writers. Following his gut instinct allows him the complete realization of his dream and his mission remains to make wines that fully express the uniqueness of the vineyard and the region while capturing the voluptuous flavor of the grape and the kiss of cool California breezes and warm sunshine.
Traditionally, Joe harvests fruit with much more modest sugar levels and much higher natural acidity than many of his fellow growers. The belief that Arcadian wines will continue to evolve in the bottle for years to come and that this continued evolution will ultimately produce a much more interesting wine is what drives Arcadian's--and Joe's---philosophy of winegrowing.
Joe Davis's Bio
Like most passionate wine enthusiasts, a great epiphany led Joe Davis to his calling as a winemaker...
While in college on an athletic scholarship, Davis, the son of a Monterey California fishing family, took a job in a wine shop. One Christmas, a good customer brought Joe a gift of a 1978 Clos de la Roche Grand Cru, Domaine Dujac. One sip and he was completely taken with the flavor and sheer deliciousness of the wine, "To have winemaking as a life pursuit and to make wine like this," he thought, "would be the most wonderful thing in the world." And so his quest began.
Joe voraciously read everything he could find wine related and enrolled in UC Davis' graduate program. In 1985, he met and went to work for Dan Lee of Morgan Winery. While primarily making award-winning Chardonnay, Davis never lost site of that fantastic Burgundy and in 1990, he presented a classic Pinot Noir production plan to Morgan Winery.
At that juncture, no one in California was producing Pinot Noir in the style of Domaine Dujac, and Davis was determined that implementing the French artisan, traditional methods of wine making and vineyard management would produce superior wine. Davis also felt that the cool coastal regions of central California were well suited to producing fine Pinot Noir.
His original plan included techniques Davis applies today to his Arcadian Winery Pinot Noir; whole cluster fruit is hand picked and sorted early in the day to ensure chilled fruit. It is sorted again after arriving in the winery and allowed to cold soak for 48 hours to arrest any premature fermentation. This allows the juice to extract as much possible color and tannin from the grape skins. Fermentation occurs in small open-topped wooden vats. The grapes are pigeaged (foot treaded) 3 to 5 times daily to further extract color, tannin and richness and are pressed when sugar levels reach 1 to 2 °. The wine completes fermentation in barrel, is aged in new French oak, and bottled unfiltered.
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* QR Code is registered trademark of DENSO WAVE INCORPORATED
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Last Update:
October
1, 2010
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; "Arcadian Winery")
